Description
Enjoy a comforting and easy one-pan creamy chicken and rice bake. This recipe is perfect for a quick family dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium-high heat.
- Add chicken and cook until browned on all sides.
- Remove chicken from skillet and set aside.
- Add onion to skillet and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in rice, chicken broth, heavy cream, Parmesan cheese, thyme, salt, and pepper.
- Bring to a simmer.
- Return chicken to skillet, nestling it into the rice mixture.
- Cover skillet with a lid or aluminum foil and bake for 30-35 minutes, or until rice is cooked through and chicken is cooked through.
- Remove from oven and let stand for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, try using bone-in, skin-on chicken thighs. Just increase the cooking time accordingly.
- You can substitute the heavy cream with half-and-half for a lighter dish.
- Add your favorite vegetables, such as broccoli or peas, during the last 15 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American